Remove giblets from duckling; rinse duckling and drain. Prick skin all over with tines of fork. Salt cavity. Stuff body with 1 clove garlic, chopped, 3 whole black peppercorns, 1 unpeeled orange, quartered. Tie legs to tail; twist wings flat against back. Place on a rack in a roasting pan. Roast in very hot oven (450) 30 minutes; lower hear to moderate (350).

Remove fat from pan. Mix 2 T. chicken broth and 1 T. Cointreau; brush over duckling. Roast 1-1/2 hours longer, or until golden and meat is tender. Pare ring from 1 small orange; cut in thin strips; cover with boiling water. Let stand 5 minutes; drain.

Sauce: Mix 2 T. sugar and 2 T. white vinegar in a small heavy frying pan. Cook, stirring, until golden; remove from heat; slowly stir in 1/4 cup canned chicken broth. Remove duckling to a platter; cut away strings; keep warm.

Stir 3/4 cup canned chicken broth into pan drippings; strain. Skim off fat, then stir mixture into 2 T. cornstarch in a saucepan. Cook, stirring, until mixture thickens and boils 3 minutes. Stir in 1/2 cup orange juice, caramelized mixture, orange rind, and 2 T. Cointreau. Heat, spoon part over duckling, serve remainder separately.

Per Serving (excluding unknown items): 1238 Calories; 112g Fat (83.1% calories from fat); 35g Protein; 17g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 19 1/2 Fat; 1/2 Other Carbohydrates.